Victory Cigars (Nashville Hot Chicken Cigars)
Rated 5.0 stars by 1 users
Category
Appetizer
Cuisine
American
Servings
8
Prep Time
20 minutes
Cook Time
1 hour
The combination of smoky bacon, gooey cheese, tangy pickles, and fiery Nashville hot chicken creates a harmonious medley of flavors!. As the crisp bacon embraces the succulent juiciness of the chicken, it infuses each bite with its savory essence, enhancing its overall appeal. The addition of melted cheese lends a velvety richness that perfectly complements the spicy kick of the Nashville hot seasoning. Moreover, the acidity from the pickles cuts through the richness, providing a refreshing contrast that balances out the dish. This innovative creation showcases a marriage between traditional American comfort food and an iconic regional specialty, resulting in a unique and indulgent dining experience that leaves a lasting impression on both your taste buds and culinary sensibilities.
Ingredients
-
Nashville Hot Seasoning
-
thin sliced chicken cutlets
-
regular or thin cut bacon
-
sliced muenster cheese, or your favorite cheese
-
sandwich cut pickles
-
ranch or bleu cheese dressing
Directions
Preheat grill/smoker to 325°F
Take the chicken cutlets and flatten them out in between pieces of plastic wrap or a zip top bag. Using a meat mallet or and blunt heavy item, pound the chicken as thin as possible without tearing holes in the meat.
Season each side of the chicken with Nashville Hot rub.
Place about 2 tsp of your dressing in a thin layer, then place a slice of cheese and pickles on top of that.
Roll chicken up tightly into a tubular shape, then wrap with 3-4 slices of bacon until completely covered. Season outside with more Nashville Hot rub.
Smoke the cigars for 45 minutes to one hour, or until internal temperature reaches 165°F.
Let rest for 5-10 minutes, then slice and serve!
Recipe Note
- If not using Muenster cheese, look for a soft and melty cheese as an alternative.
- For a more spicy option, brush some One Legged Chicken buffalo sauce on during the cook.
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